Quinoa Pilaf 1 cup quinoa 2 cups water 1 tbsp. olive oil 1 garlic clove, peeled and minced 1 onion, peeled and diced 1/2 cup dried cranberries 2 tbsp. fresh sage, minced 4 shitake mushroom, sliced thin 1/4 tsp. Sea salt Black Pepper Rinse quinoa. Add quinoa and water to a pot and bring to a boil. Put a pinch of sea salt, cover and reduce flame to simmer. Cook for 12 minutes. In a frying pan saute garlic and onion for 2-3 minutes. Add shitake mushrooms, sage and sea salt (add black pepper to taste) and cook for 3-5 minutes. In a mixing bowl combine cooked veggies, dried cranberries and cooked quinoa. Curried Sweet Potato 2 sweet potatoes 2 tbsp. olive oil 1 tsp. curry powder 1/4 tsp. sea salt Preheat oven to 375. Wash sweet potato and diced into 1 inch cubes. Put sweet potato cubes into a bowl and coat with olive oil, curry powder and sea salt. Place into a baking pan, cover and bake for 50 minutes. Uncover and continue cooking for 10 minutes.